TWD: Nectarine Upside-down Chiffon Cake

 I almost skipped this week's TWD.  I just wasn't feelin' it.  There were a few steps to this recipe.  (Normally I wouldn't be deterred by a few steps if I know the effort will be rewarded but I just wasn't sure. )  The only thing stopping me was that I haven't missed a week yet and I didn't want this stupid chiffon cake to get the best of me. :)  And guess what, it was pretty good.   The bottom of the pan is covered with brown sugar, butter and nectarines, then layered with cake batter and streusel before baking.  How could that not be good?  Now it seems silly of me.

I had to make a few substitutions according to what I had on hand like use melted butter instead of oil (who doesn't have oil on hand???!!!!  I can't convey how disappointed I am in myself.) and I used sliced almonds instead of whole.  I also halved the recipe and used an 8" spring-form pan.  I think a 7" would have been perfect, but I don't have one of those.  The only complaint would be that it was kind of gummy in the middle.  ?   Maybe the butter instead of oil?  I don't know.  The outside was great, maybe I could have cooked it longer?  It didn't sink.  I might have over-beaten the eggs.  Oh and I forgot to use my reserved streusel to serve.  I have issues.  

I might even make this recipe again.  That's saying a. lot. especially since I started not wanting to make it at all.

The book suggested serving with ice cream or whipped cream.  You don't have to ask me twice.

If you'd like the recipe, you can visit the blog of one of our hosts for the week:

The Double Trouble Kitchen

or

Little French Bakery

Or you can buy the book.

If you'd like to see what the other TWD bakers did this week you can go HERE.